Texas Chocolate Sheet Cake

By luvmybuttonsnbows

Use a 3-quart saucepan for preparing cake to prevent a boil-over. All mixing is done in this one utensil. Cake can also be baked in 2 7-by-11-inch pans. To freeze, pack squares in airtight container with waxed paper between layers. Thaw completely to serve.

Ingredients

• CHOCOLATE FROSTING:
• 1 c. butter or margarine
• 1 c. water
• 1/4 c. cocoa
• 2 c. sugar
• 2 c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. vanilla
• 1 c. sour cream
• 2 eggs
• Chocolate Frosting
• 1 c. chopped pecans, optional
• 1/2 c. butter or margarine
• 1/4 c. cocoa
• 1 tbsp. milk
• 1 box (16 oz.) powdered sugar (sift if lumpy)
• 1 tsp. vanilla

Preparation

Step 1

Combine butter, water and cocoa in 3-quart saucepan. Bring to boiling and boil 5 min. Remove from heat. One at a time beat in sugar, flour, baking soda, salt and vanilla. Quickly beat in sour cream, then eggs. Pour into well-greased 10-by-15-by-1-inch jelly roll pan. Bake at 375° for 20 min. Meanwhile, make frosting. Rinse out same saucepan. Combine butter, cocoa and milk. Bring to boiling. Remove from heat. Vigorously stir in powdered sugar and vanilla. Blend until smooth. After cake comes from oven, immediately spread with frosting and sprinkle with nuts, if used. Cool. Cut into squares of desired size.